Homemade Sushi Platter: Easy California Rolls

Guess what I received in the mail today? My new sushi rolling mat + paddle! FINALLY. I’ve wanted to purchase these for a while now but couldn’t ever find them in stores. Luckily, Amazon is the one-stop online shop for literally everything. It’s pretty dangerous in my mind – I find myself buying who knows what throughout the day because I can. On top of it, FREE SHIPPING for eligible items for Prime members… who doesn’t love that?

Anyways, I’m still only feeling comfortable making the basic California rolls. I’m dying to experiment with fresh tuna or yellowtail – one day… when I find out where to purchase the appropriate grade of fish. In this case, if anyone has any recommendations please let me know!

But mine came out great this time! It was gone within minutes 🙂

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Like the California rolls I’ve made in the past, this recipe is no different other than the fact I’m using a sushi mat instead of parchment paper.

Here is what you’ll need:

  • 4 sheets of Nori seaweed
  • 1 cup sushi rice
  • 2 Tbsp rice vinegar
  • 2 tsp sugar
  • 1 tsp salt
  • 4 crab sticks
  • 1/2 of an avocado, cut into strips
  • 1/4 of a cucumber, seeds removed, cut into strips
  • Toasted sesame seeds

Prepare your sushi rice according to instructions, cool for 5-10 minutes. Add the rice vinegar, sugar and salt. Prepare your filling (crab, cucumbers and avocado).

I put my sushi mat in a large zip-lock bag to make rolling easier and prevent rice from sticking. It’s also keeps your mat clean and is a super easy clean up!

Lay your nori seaweed on the mat. Add rice and spread evenly. Sprinkle toasted sesame seeds. Flip it over so the rice side is face down. I made mine two ways — the other way is not to flip it over and add the filling on the side with the rice, and roll it up!

Towards the bottom of your seaweed, add crab, avocado and cucumber. Make sure not to add too much since you will be rolling these up.

Now roll, keeping it as tight as you can. I shredded some crab and topped it on my California rolls for an added touch.

I find the best way for cutting is to wet a sharp knife and first, cut the roll in half. Then cut them evenly from there – wetting your knife will help prevent the rice from sticking.
Serve with spicy mayo, ginger, soy sauce or wasabi – whatever your preference. I used Kikoman Sriracha hot chili sauce and my boyfriend had a bit of Yum Yum sauce. Not gonna lie, I was pretty impressed with myself! Homemade sushi — I could get use to this. Enjoy!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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